Save Crunchy twice-baked biscotti with warm pumpkin spice and muffin-like richness make these treats perfect for dipping in coffee or hot chocolate. Enjoy a delightful blend of flavor and texture in every bite.
I created these pumpkin muffin biscotti dippers on a chilly autumn weekend when I wanted something both cozy and dunkable to enjoy with my afternoon coffee. The recipe quickly became a seasonal favorite in my house.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 1/2 cup (100 g)
- Packed light brown sugar: 1/2 cup (100 g)
- Pure pumpkin purée: 1/2 cup (120 ml)
- Large eggs: 2
- Vegetable oil: 1/3 cup (75 ml)
- Vanilla extract: 1 teaspoon
- Chopped toasted pecans or walnuts (optional): 1 cup (120 g)
- Mini chocolate chips (optional): 1/2 cup (90 g)
Instructions
- Prepare the baking sheet:
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin purée, eggs, oil, and vanilla extract until smooth.
- Combine wet and dry:
- Add wet ingredients to dry ingredients. Stir until just combined. Do not overmix.
- Add mix-ins:
- Fold in nuts and chocolate chips, if using.
- Shape dough:
- Divide dough in half. Shape each half into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide on the prepared baking sheet, spacing them apart. Flatten tops slightly.
- Bake first time:
- Bake for 25 minutes, or until the logs are set and lightly golden. Remove from oven and let cool on the pan for 10 minutes.
- Lower oven temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice into dippers:
- Using a serrated knife, slice logs diagonally into 1/2-inch (1.25 cm) thick dippers. Arrange slices cut side down on the baking sheet.
- Second bake:
- Bake for 10 minutes, flip each piece, then bake for another 10–12 minutes, until crisp and golden.
- Cool and serve:
- Transfer to a wire rack to cool completely before serving or storing.
Save My kids love getting involved in shaping the dough and slicing the baked logs into dippers. It turns baking biscotti into a fun afternoon family activity.
Required Tools
Mixing bowls, whisk and spatula, baking sheet, parchment paper, serrated knife, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, tree nuts (if using), soy (if using chocolate chips). May contain: Dairy (check chocolate chips and other ingredient labels). Always double-check all labels if you have allergies.
Nutritional Information (per serving)
Calories: 110, Total Fat: 4 g, Carbohydrates: 17 g, Protein: 2 g
Save Savor the crunchy pumpkin flavor and muffin-like texture with every dunk. These biscotti dippers are a must-have treat for cozy moments.
Recipe Guide
- → What gives these dippers their crunchy texture?
The twice-baking method crisps the biscotti, ensuring each dipper remains crunchy and sturdy for dipping.
- → Can I make these nut-free?
Absolutely! Simply omit pecans or walnuts, or substitute with seeds or chocolate chips for a nut-free version.
- → What is the best way to slice biscotti?
Use a serrated knife to slice baked logs diagonally while they're slightly warm for even, neat dippers.
- → How should I store leftover dippers?
Keep them in an airtight container at room temperature; they stay fresh and crunchy for up to two weeks.
- → Can I drizzle chocolate on top?
Yes, once cooled, drizzle with melted white or dark chocolate for extra flavor and a festive look.
- → Are these suitable for vegetarian diets?
Yes, these dippers contain no meat and use eggs and pumpkin purée for rich texture and flavor.